Vietnamese Pork-and-Noodle Soup
In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, we've left the pasta whole here, to be eaten with chopsticks or even a fork. Of course, if you're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them.
Fat. Total: 9g
Carbohydrates, Total: 28g
% Cal. from Fat: 26%
Fat, Saturated: 0g
- 1/4 pound Linguine
- 1 1/2 tbl Cooking Oil
- 1 Pork Tenderloin (about 3/4 pound), cut into 11/2-by-1/2-by-1/2-inch strips
- 6 Scallions including green tops, chopped
- 1 tbl chopped fresh Ginger
- 2 Tomatoes, chopped
- 3 tbl Asian Fish Sauce (nam pla or nuoc mam)*
- 1 tsp Salt
- 2 cups Water
- 1 quart Chicken Broth canned low-sodium or homemade stock
- 1/4 lb Bean Sprouts
- 2 tbl Lime Juice (from about 1 lime), plus lime wedges for serving
- 1 Cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
- 1 cup lightly packed Mint, Basil, or Cilantro leaves, or a combination
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.
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